All recipes courtesy of Bon Appetit, Y'all

Classic Crab Cakes

Ingredients

• 1/3 c. fresh or panko (Japanese) breadcrumbs - gluten free
• 1 lb. jumbo lump or lump crab meat, picked over for cartilage
• 1 large egg, lightly beaten
• 2 tbs. mayonnaise
  
• zest of 1 lemon
• 1 1/2 tsp. Worcestershire sauce
• dash of hot sauce
• coarse salt and freshly ground black pepper
• 1/4 c. peanut oil, plus more if needed
• 4 lemons, cut into wedges for garnish

Directions

1. Line a plate with paper towels and set neat the cooktop.
   
2. In a bowl, combine the breadcrumbs, crab, egg, mayonnaise, lemon zest, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be slightly wet. Form into cakes: use about 1/4 cup for large cakes. Place on baking sheet and refrigerate to chill and set, about 30 minutes.
3. Heat the peanut oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, in batches, into the oil. Cook until the crab cakes are golden brown, about 5 minutes on each side. Remove from the skillet, and transfer to the prepared plate to drain. Serve hot with lemon wedges. Serves 4.
   

Mama's Potato Salad

Ingredients

• 7 russet potatoes (about 3 lbs.)
• coarse salt
• 1 1/2 c. mayonnaise
• 5 large hard-cooked eggs, peeled and grated
• 1 small onion, preferably Vidalia, finely chopped
• 4 stalks celery, finely chopped
• 1/4 c. pickle or dill pickle relish
• freshly ground black pepper

Directions

1. To cook the potatoes, peel them and cut into 1/2 in. cubes. Immediately place them in a large pot with water to cover; season with salt. Bring to a boil over high heat, and then decrease the heat to low. Simmer until tender, about 30 minutes. Drain the potatoes in a colander and transfer them to a large shallow bowl to cool.
   
2. Meanwhile, to make the dressing, combine the mayonnaise, grated eggs, onion, celery, and pickle relish in a bowl. Once the potatoes have cooled completely, pour the dressing over the potatoes and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve at room temperature or chilled. Serves 6 to 8.

Heart-Healthy Cole Slaw

Ingredients

• 1/2 head green cabbage, cored and finely chopped, about 4 cups
• 1/2 green bell pepper, cored, seeded, and finely chopped
• 1 onion, preferably Vidalia, very finely chopped
• 2 tbs. sugar
• coarse salt and freshly ground black pepper
• 1/4 c. canola oil
• 1/4 c. distilled white vinegar
• 1/2 tsp. dry mustard
• 1/2 tsp. celery seed

Directions

1. Place the cabbage, bell pepper, and onion in a large bowl. Sprinkle over the sugar and season with salt and pepper, set aside
2. In a small saucepan, combine the oil, vinegar, dry mustard, and celery seed. Season with salt and pepper. Bring to a boil over high heat, then reduce the heat and let simmer for 1 minute. Pour the hot dressing over the cabbage and toss to combine. Cover with plastic wrap and marinate in the refrigerator for 2 hours. To serve, remove from the refrigerator and taste and adjust for seasoning with salt and pepper. Serves 4 to 6.

Meme's Blueberry Cobbler

Ingredients

• 1/2 c. (1 stick) unsalted butter
• 4 c. fresh blueberries
• 1 c. sugar, plus more for sprinkling, if needed
• 1 c. all-purpose flour
• 2 tsp. baking powder
• pinch of fine sea salt
• 1 c. whole milk
• 1 tsp. pure vanilla extract
• whipped cream, creme fraiche, or ice cream, for accompaniment
  

Directions

1. Preheat the oven to 350 degrees. Melt the butter in a large cast-iron skillet or ovenproof baking dish in the oven, 5 to 7 minutes.
   
2. Place the blueberries in a large bowl. Using the potato masher, mash them to release some of the juices. If the berries are tart, sprinkle over some of the sugar.
3. To make the batter, in another bowl, whisk together the flour, baking powder, and salt.
   Add the 1 c. sugar, milk, and vanilla, extract, and stir until evenly blended. Remove the skillet from the oven and add the melted butter to the batter; stir to combine. Pour the batter all at once into the skillet, then add the blueberries and juices to the center for the batter.
4. Bake until the top is golden brown and cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream. Serves 6 to 8.
   

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